Wednesday, September 18, 2013

MSW Durian Hokkaido Chiffon Cupcakes

How many of you are durian lover? I love durian. And I love Mao Shan Wang durian! I saved some MSW durian during the durian season and made them into the famous Hokkaido chiffon cupcakes.

The Hokkaido chiffon cupcakes were so tall when just out of the oven. But they shrank so much within seconds after out of the oven.

I went a bit over and piped in so much durian, haha! But this made in soooo good! I hardly compliment myself. :)

Hokkaido chiffon cupcakes are so popular that I can find so many different recipes online. But you may not know, one of the earliest Hokkaido cupcakes recipe was posted by 周老师 who called it 史上最软的蛋糕, which means the softest cake in history. And I found that this is really the best Hokkaido cupcake! Just look at the amount of flour, so little. That's why the cake just melts in your mouth!

Durian Filling:
1. Remove the flesh from the durian.
2. Whisk whipping cream to stiff peak. Add in durian flesh and whisk until well combined.
3. Put the filling into a piping bag. Pipe filling into the cooled cupcakes.
4. Sift icing sugar on top of the cakes, chill and serve.

Custard Filling:
1. Whisk whipping cream to stiff peak.
2. Mix instant custard powder and cold milk well, and quickly add into the whipped cream. Whisk until just combined.
3. Put the filling into a piping bag. Pipe filling into the cooled cupcakes.
4. Sift icing sugar on top of the cakes, chill and serve.

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I started baking in 2007 after buying a small 16L oven. This is my blog to share all my baking experiences. If you like my blog, feel free to leave a comment. Or you can email me at smallsmallbaker@yahoo.com.sg.